I suspect I may have approached this recipe backwards, I couldn’t resist the teeny-tiny bright red silicone moulds in an online sale and snapped them up. Quite surprised just how small they actually were on arrival, I’ve come up with a 1 egg recipe that can be completed in 15 minutes and is adaptable to various additions. So, petit-fours every day then. The nutty butter and almond flour make these deliciously moreish. Based on a financier recipe although the moulds are the wrong shape. I’ve used plum and tinned cherries before, just make sure they are as dry as possible by dabbing with kitchen paper.
Recipe (makes 18-25 tiny cakes)
- 30g unsalted butter
- 1 egg
- 65g almond flour
- 65g golden caster sugar
- 10g flour
- A handful of very finely cut fruit (plums / raspberries / cherries etc).
Pre-heat the oven to 180°C. Melt the butter in a small pan, then simmer gently for a couple of minutes until lightly browned and nutty. Mix the almond flour and sugar in a bowl along with the egg and mix. Once the butter has cooled a bit mix in and add the flour. Stir through the fruit and place in your moulds (since these are so small silicone is best or they might well stick) filling to the top and careful not to spill any. Bake for 10minutes (for tiny moulds) to 15 minutes (slightly bigger). Leave for a couple of minutes to cool, then turn out onto a rack to cool. Try and eat only one, I never can!